Cranberry Ricotta Scones


Ingredients
  • 2 and 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup + 2 tablespoons granulated sugar
  • 1 teaspoon orange zest
  • 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
  • 1 large egg, beaten
  • 1/2 cup (Whole Milk) Ricotta Cheese
  • 3 tablespoons Whole Milk
  • 1 cup cranberries, fresh or frozen (If using frozen, do not thaw first), roughly chopped
For the egg wash:
  • 1 large egg, beaten
  • 1 teaspoon milk or water
  • 2 tablespoons sugar, for sprinkling
For the (optional) orange glaze:
  • 2 tablespoons fresh orange juice
  • 1/2 teaspoon orange zest
  • Pinch of salt
  • 3/4 cup confectioners sugar, more if needed
Instructions
  1. Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
  2. In a large bowl mix together the flour, salt, baking powder, baking soda, sugar, and orange zest.
  3. Cut the butter into small cubes then, using two forks or a pastry cutter, quickly work it into the mixture until it resembles a coarse meal. Set aside.
  4. In a small bowl whisk together the egg, ricotta cheese, and milk. Add to flour and butter mixture and use a fork to stir everything together until just moistened.
  5. Add in the chopped cranberries and gently fold them into dough with a spatula.
  6. Pour the shaggy dough out onto a clean, lightly floured work surface and shape the dough into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet. Leave an inch or so between each scone as they do spread a little.
  7. Lightly brush each scone with the egg wash, then sprinkle the top of each scone with sugar.
  8. Bake for 18-20 minutes, or until the tops are lightly golden brown. Cool scones on the pan for 10 minutes, then top with glaze and serve warm.
for full instructions you can go to :    https://bakerbynature.com

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